Directions
- 1Season chicken thighs with salt and pepper.
- 2Sear chicken thighs skin-side down in olive oil in a skillet for 8 minutes.
- 3Flip chicken thighs and cook for a few more minutes.
- 4Remove chicken thighs from skillet.
- 5Add chopped onions and garlic to the skillet and cook until browned.
- 6Add chicken broth, thyme, Meyer lemon juice and white wine to the skillet.
- 7Return the chicken thighs to the skillet.
- 8Bake uncovered at 325°F (163°C) for 40 minutes, or until a thermometer reads 190°F (88°C).
- 9Remove chicken thighs from skillet and place on a platter.
- 10Make a slurry with cornstarch and water.
- 11Stir slurry into the sauce in the skillet.
- 12Spoon sauce onto a plate, top with chicken thighs, arugula, and bread.
Ingredients
- 6 chicken thighs
- 1 pinch salt and pepper
- 2 tablespoons olive oil
- 1 cup onions
- 4 cloves garlic
- 1 cup chicken broth
- 1 sprig thyme
- 1 tablespoon Meyer lemon juice
- 1 tablespoon white wine
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 tablespoon butter
- 1 handful arugula
- 2 slices bread
Equipment
skilletbaking sheettongswooden spatulametal spoonmeat thermometer
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